Elevate your culinary game with a vibrant and zesty chimichurri sauce that's bursting with fresh herbs and a tangy kick. This versatile condiment adds a pop of flavor to grilled meats, roasted vegetables, and more. Whether you're a seasoned chef or an aspiring home cook, this chimichurri recipe will become your go-to secret weapon to enhance any dish.
Unleash the power of chimichurri and transform your meals into culinary masterpieces. Whether you're grilling up meats or adding a zing to roasted vegetables, this homemade chimichurri recipe is your secret weapon for instant flavor enhancement. With its vibrant medley of fresh herbs and zesty ingredients, your taste buds are in for a treat. Keep a batch on hand to elevate your dishes and impress your family and friends with your culinary prowess.
- Extra virgin olive oil
- Red wine vinegar
- Black pepper
- Parsley, finely chopped
- Cilantro, finely chopped
- Large shallot, finely chopped
- Large garlic cloves, finely chopped
- Serrano peppers, seeds and stems removed, finely chopped
See recipe card for quantities.
- In a small bowl, combine olive oil, red wine vinegar, salt, black pepper, and oregano. Whisk until ingredients are thoroughly combined. Set aside.
- Finely chop parsley, cilantro, shallot, garlic, and serrano peppers.
- Incorporate the chopped herbs, shallot, garlic, and serrano peppers into the olive oil mixture, stirring until well blended.
- Oregano: If you prefer a different herb profile, you can substitute oregano with thyme or rosemary for a unique twist.
- Serrano Peppers: Adjust the heat level by choosing milder or spicier peppers according to your taste preference. You can use jalapeños for a milder kick or habaneros for a fiery punch.
- Lemon Zest Zing: Add a hint of brightness by including lemon zest to the mixture. This citrusy addition complements the herbs and elevates the overall flavor profile.
- Minty Freshness: For a refreshing twist, incorporate finely chopped fresh mint leaves. Mint adds a cool and aromatic element to the chimichurri, making it a delightful choice for summery dishes.
- Small bowl
- Cutting board
- Chef knife
Your homemade chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. Make sure to give it a good stir before each use to ensure an even distribution of flavors.
Perfect Pairing for Grilling
Chimichurri isn't just a condiment; it's a grilling game-changer! Brush this zesty sauce onto your meats while they're sizzling on the grill for an incredible burst of flavor. The oils and herbs in chimichurri infuse into the meat, creating a mouthwatering taste sensation that will elevate your barbecue to a whole new level.
While fresh herbs contribute to the vibrant and aromatic profile of chimichurri, you can use dried herbs if needed. However, be mindful that the flavor may vary slightly. If using dried herbs, reduce the quantity to about half of what's indicated in the recipe.
Yes, you can certainly substitute white wine vinegar for red wine vinegar in this recipe. While red wine vinegar contributes a slightly deeper flavor, white wine vinegar offers a brighter and lighter taste. Both options work well and add their unique twist to the chimichurri.
Absolutely! You can easily scale up the ingredients to make a larger batch of chimichurri for gatherings or parties. Just ensure that you maintain the proper ratios of ingredients for a well-balanced flavor. Making a big batch is a great idea because chimichurri tends to disappear quickly once your guests taste its irresistible flavors.
Chimichurri is an incredibly versatile sauce that pairs well with a variety of dishes. It's a fantastic complement to grilled meats, such as steak, chicken, or lamb. Additionally, it adds a refreshing kick to roasted vegetables, seafood, and even pasta dishes. Get creative and experiment with different combinations to discover your favorite pairings.
- 1 marinating
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon oregano
- ½ cup parsley finely chopped (about 1 bunch)
- ½ cup cilantro finely chopped (about 1 bunch)
- 1 large shallot finely chopped
- 4 large garlic cloves finely chopped
- 2 serrano peppers seeds and stems removed, finely chopped
- Add olive oil, red wine vinegar, salt, pepper, and oregano in a small bowl. Whisk until ingredients are combined. Set aside.
- Finely chop the remaining ingredients into the olive oil mixture set aside until ready to serve. Store in the refrigerator for up to two weeks.
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove